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Some safety tips for you to enjoy some cold, creamy ice cream on a hot summer day!
Recently, the Centre for Food Safety found that the coliform count of some frozen ice cream and sorbet on the market has exceeded the legal limit of 100 coliform organisms per gram by 1.8-4.8 times. Below are some safety tips for you to enjoy some cold, creamy ice cream on a hot summer day!
Ice cream containing ice crystal means it was previously melted and re-frozen, which poses a greater safety threat as melted ice cream can increase micro-organisms growth
Ice cream scoop should not be placed in stagnant water under hot temperature. One may either leave the scoop in the freezer or keep it under running water
Freezers should maintain a temperature of -18 degC or below, and be clear of water condensation inside. Freezer should not contain other objects apart from ice cream
Buy from salesperson who are aware of personal hygiene. Apron, mask and gloves should be clean
Retailers should clean and sanitise all equipment and utensils every day and maintain good hygienic practices during all preparation processes
If you have any questions about food safety testing or how to run an eatery with good hygiene standard, please send us a request.